Saturday, December 12, 2015

Saturday Recipe

I have a pet peeve and that is carrot recipes which contain sugar or some other sweetening agent. Carrots do NOT need sweetening, they are quite sweet on their own, so when I came across this recipe from the NY Times I had to share it.

Stovetop-Braised Carrots and Parsnips
Mark Bittman, Sam Sifton - New York Times

In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter

Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.

Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.

David hates parsnips and can detect the flavour if I 'slip' one into a stew so I have to prepare and cook them separately for myself ... I love them and would rather eat them than potatoes with a roast!

I love cooked carrots, but I could never get them right. I'd order them in a restaurant and they'd be perfect. I'd make them at home, and they were awful. I even tried cooking them with maple syrup. So, maybe that's where I'm going wrong. I need to let the carrot's own sweetness be the star. Small carrots. I'm going to remember that!

I read recently that one raw carrot a day prevents migraines and balances hormones. I used to make honeyed carrots which I'm guessing you wouldn't approve of. That recipe looks like a delicious vitamin boost Jo.

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About Me

Happily married for 45 years, originally from the UK, living in Canada now. Interested in cooking, reading and wildlife conservation. Read more at http://satimaflavell.blogspot.ca/2009/02/fresh-fields-reading-and-recipes.html